Sweet And Savory Carrot Recipes: Granola And Cupcakes | TODAY
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2 recipes
vegetariangluten-free
Originating in the United States, granola has evolved from a health food into a beloved breakfast staple. The combination of oats and various mix-ins allows for endless creativity, making it a versatile choice for any meal. Today, granola is enjoyed globally, often served with yogurt or milk, and can be customized to suit different dietary preferences.
Ingredients
- ●rolled oats
- ●carrots
- ●honey
- ●coconut oil
- ●walnuts
- ●pumpkin seeds
- ●cinnamon
- ●salt
- ●vanilla extract
- ●dried cranberries
- ●maple syrup
- ●flax seeds
- ●nutmeg
- ●ginger
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Peel and grate the carrots into a large mixing bowl.
- 3Add rolled oats, walnuts, pumpkin seeds, cinnamon, nutmeg, ginger, and salt to the bowl.
- 4In a small saucepan, melt coconut oil and honey over low heat until combined.
- 5Stir in vanilla extract and maple syrup into the honey mixture.
- 6Pour the wet mixture over the dry ingredients and mix until evenly coated.
- 7Spread the granola mixture onto a lined baking sheet in an even layer.
- 8Bake for 20-25 minutes, stirring halfway through, until golden brown.
- 9Remove from the oven and let cool completely on the baking sheet.
- 10Once cooled, stir in dried cranberries and flax seeds.
- 11Store in an airtight container for up to two weeks.
nutsgluten
Also Known As
Roasted Carrot and Honey-Oat Granola
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 cup vegetable oil
- ●1 cup granulated sugar
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1 1/2 cups grated carrots
- ●1/2 cup crushed pineapple, drained
- ●1/2 cup chopped walnuts (optional)
- ●8 oz cream cheese, softened
- ●1/2 cup unsalted butter, softened
- ●4 cups powdered sugar
- ●1 tsp vanilla extract (for frosting)
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3In a large bowl, mix the vegetable oil and granulated sugar until well combined.
- 4Add the eggs and vanilla extract to the oil and sugar mixture, and beat until smooth.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the grated carrots, crushed pineapple, and walnuts (if using).
- 7Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 10In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- 11Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
- 12Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or piping bag.
Equipment
muffin tinmixing bowlswhiskspatulatoothpickwire rackelectric mixer
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